Tuesday, August 28, 2012

Nested Potato Skins [Potate Skin Nests] - Guest Post

Don't these look amazing?  I just want to reach in and pluck one!!
 
 
I want to thank Melissa from Melissa's Southern Style Kitchen  blog here, Facebook page here.
for sharing with us this absolutely delicious recipe!!
She is a whiz in the kitchen, an award winning cook, a published author... and she's gorgeous!!
Without further ado, I will let Melissa share her award winning recipe with us.


Hello, followers and friends of Dishin with Didi! First of all, let me say, we have something very special in common. If you're a regular follower of Dishin with Didi, then you too recognize how very special our friend Didi is and what an incredible and creative cook! I'm deeply honored she asked me to guest post one of my recipes for you. When I developed these potato nests, I had hoped that others would enjoy them as much as we do. My goal in creating these nests, was simply to attempt to update a classic party munchie, and, I am so glad I did! These potato nests earned a blue ribbon from Just A Pinch Recipe Club, a popular online recipe club that Didi and I both belong to, and a spot in the September issue of Southern Living Magazine. I'm delighted Didi asked me to share them with you. They're simple to create, and the filling options are endless. I hope you enjoy!
You'll need:

3 cups of freshly shredded russet potatoes, frozen shredded hash browns or refrigerated shredded hash browns
1 1/2 cups of colby-jack cheese
1 16 oz. sour cream
3/4 cup of shredded parmesan cheese
6-8 slices of cooked and crumbled bacon
2 beaten egg whites
1 tsp. onion powder
1/2 tsp. garlic powder
3/4-1 tsp. salt
Freshly ground black pepper to taste
chopped parsley or chives for garnish


Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with butter flavored cooking spray and set aside. Grate/shred the unpeeled potatoes into a medium size mixing bowl using a box grater. Blot gently with a paper towel to remove any excess moisture, but, don't rinse. If you're using frozen hash browns, thaw them completely before adding to the mixing bowl. To truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests. Mix the shredded potatoes, beaten egg whites, shredded parmesan cheese and seasonings together.

Scoop approximately 1/4 cup of the potato mixture into each muffin cup. Depending on how you divide the shredded potatoes, you may be able to yield more than 12, so, have another pan handy just in case. Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup. Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter, if you like.

Place the potato nests into the oven and bake for 22-25 minutes until golden. Remove the pan from the oven and gently run a knife or an off set spatula around each nest to loosen the edges. Don't attempt to remove them immediately, allow them to rest in the pan for around 2 minutes. If you want your cheese to melt completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking. Otherwise....
To assemble, place the warm nests onto a serving platter, and top with a tablespoon of grated colby-jack cheese.

Using a large star tip attached to a piping bag, pipe sour cream into the center of each nest. Of course, you can also use a teaspoon for this step. Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives. Serve warm. Yield: 12-14 medium or 24 minis

Cook's note:
If you'd like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version. Bake at 450 degrees for around 15-16 minutes until golden.

Didnt' I tell you that this was an amazing recipe?  Melissa thank you so very much for sharing with us, I know I will be making these again soon!!

Till next time,

Dishin with Didi

 

9 comments :

  1. Didi, thank you so much for the invite! Enjoy your time away ♥

    ReplyDelete
    Replies
    1. We absolutely loved these Melissa, and so very, very easy!!

      Thank you so very much for hosting and sharing this wonderful recipe with us!!

      Delete
  2. they look amazing and appropriate for a party!

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    Replies
    1. Exactly Eri!! Last time I made them I actually used taramosalata as the filling with a smidgen of olive oil and then green chives, OUTTA THIS WORLD good!!!

      My entire family loved them!!!!

      Delete
  3. Oooops, "to ekana nistisimo"!!!!

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  4. Can't wait to give these a try, they look delicious!

    ReplyDelete
    Replies
    1. Hi "startcooking", they are so very, very easy and just outta this world good!!
      Melissa definitely created a winner on this!!

      Delete
  5. I'm thinking of baking an egg in the center of each one and serving it on a buffet table for brunch.
    Thanks for the inspiration!
    Cheers,
    Kathy Maister

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  6. Hi Kathy!!
    Oh my goodness, that sounds ideal for brunch!!! Especially for Christmas, YES, YES, YES!!! Thank you so much for the inspiration!!! Bacon crumbles, canadian ham crumbles, pea coated bacon crumbles, sausage crumbles, or just sauteed veggies!!!

    ReplyDelete